In 1975, Rosina Gallardo, a native of Zacatecas, Mexico, opened her first Amapola Rico Taco. Initially a drive-in, the eatery has since transformed into five restaurants with indoor seating and drive-thru windows. Rosina's dedication to popular and lesser-known Mexican flavors, however, remains unchanged. She fills burritos and soft-shell tacos with not only classic meats such as steak and pork, but also with goat, beef head, and beef tongue. Other Mexican staples such as cheese enchiladas and breakfast platters of huevos rancheros round out the menu.
Super Burrito has slaked spicy appetites with an expansive menu of tasty tortilla treats for more than four decades. The Bomb burrito, made with a fiery combination of pork, beef, steak, beans, rice, and sour cream ($6.95), temporarily rearranges glands so that eaters salivate salsa and sweat happiness. An array of taco options and combination plates, featuring chile rellenos, enchiladas, and tostadas ($1.95–$5), slathers tongues in piñata-pounding flavors, and smaller stomachs delight in a junior burrito combo meal ($4.75). Those scared of salsa can dive into above-the-border options such as double cheeseburgers ($3), corndogs ($1.25), or encyclopedias of presidential nicknames.
The scent of sizzling steak wafts from the kitchen at Leno's Rico Taco, a cozy Mexican eatery located near Colton High School. The spot's cooks pile that steak into warm tortillas, pairing the tacos with chopped onions, cilantro, and pickled vegetables. Visitors place their orders at a counter, savoring the aroma of carne asada as they wait to hear their numbers called.
Tio’s flips inactive stomachs into full digestion mode with a menu of Mexican cooking designed to cure hunger from morning until night. Guests can subtly spice up evening dishes such as the two cheese enchiladas ($6.99) or the carne asada ($8.59) by adding hot sauce or reciting risqué historical limericks, or combine a jumbo bag of chips ($7) with hard-shell tacos ($2.09+), lovingly encasing tender beef, chicken, or carne asada. Despite all odds, beef tostadas ($4.99) successfully pair red meat and crispy tortillas, and a plate of huevos rancheros ($5.49) or a sausage burrito ($4.49) keeps morning appetites from commandeering the neighbor's waffle iron. Replete with cozy décor that reflects the owners’ heritage, Tio’s gives off tastily relaxed vibes.
Qdoba's burrito baristas handcraft a catering menu of Mexican-inspired cuisine, customizable with a panoply of fresh ingredients for a taco, nacho, or burrito bar. Qdoba's culinary crafters craft succulent fillings for burritos, tacos, nachos, and quesadillas, including protein-packing choices, such as slow-roasted pulled pork, adobo-marinated grilled steak or chicken, and spiced shredded or ground beef, with vegetarian options also available. Taste the gooey flavor accents of the signature queso sauce, a three-cheese blend with roasted poblanos, tomatoes, and jalapeños, the pinto or black beans simmered in cumin and onion, or the creamy, hand-smashed guacamole that's ideal for filling up Queen Elizabeth's diamond-studded guacamole chalice. Tortilla chips with salsa bar and desserts complete each catered event, and customers can opt for burrito-boxed lunches and any add-ons.
The chefs at Taco Hut grill up an expansive menu of traditional Mexican fare, as well as breakfast served all day. Greet the sun with a morning-time dose of chorizo and eggs ($7.99) or crack open a huevo ranchero breakfast burrito ($5.49) and prep for a full day of practicing axe-slashing skills on a neighbor’s picket fence. Patrons can explore the vast expanses of rice and beans strewn across a combo plate, as taste buds journey to the dish's main attraction: steak or chicken fajitas ($10.99). A chicken burrito ($6.99) sates hunger pangs and two tacos with a choice of meat ($7.99) occupy idle hands while diners use their feet to trim their mustaches.